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–+ servings
image of Realistic top down a mise en place shot of ingredients for Garlic Butter Chicken and Veggies on a white marble kitchen counter Ingredients include raw chicken breasts fresh garlic cloves chunks of salted butter baby potatoes broccoli florets asparagus spears olive oil italian seasoning thyme rosemary paprika and fresh parsley arranged in clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

One Pan Garlic Butter Chicken and Veggies

This one pan garlic butter chicken and veggies recipe delivers juicy chicken and perfectly roasted vegetables all in under 30 minutes. Infused with rich garlic herb butter, it's a flavorful, healthy, and easy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1.5 lbs boneless skinless chicken breasts or thighs thighs preferred for juiciness
  • 1 lb baby potatoes or gold potatoes halved or quartered
  • 2 cups broccoli florets or 1 bunch asparagus
  • 1 red bell pepper roughly chopped
  • 1 tbsp olive oil to coat vegetables
  • salt and black pepper to taste
Garlic Butter Sauce
  • 1/2 cup unsalted or salted butter melted (1 stick)
  • 6-8 cloves fresh garlic cloves minced
  • 1 tbsp Italian seasoning or mix of dried oregano, basil, marjoram
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • lemon juice a squeeze, optional for brightness
  • fresh parsley chopped, for garnishing

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • - Mixing bowls
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, combine potatoes, broccoli, and red bell pepper. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread on one side of the baking sheet.
  3. Pat chicken dry and slice thick breasts horizontally if needed. Place chicken on the other side of the sheet pan, spacing away from vegetables.
  4. In a small microwave-safe bowl, melt the butter. Stir in garlic, Italian seasoning, thyme, and paprika until fragrant.
  5. Drizzle half the garlic butter over chicken and brush the rest over vegetables.
  6. Roast in the oven for 15 minutes.
  7. Remove, flip chicken, and toss vegetables. Return to oven and roast for 10-15 minutes more, until chicken reaches 165°F internally and vegetables are golden.
  8. Garnish with lemon juice and fresh parsley. Serve hot.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 38gFat: 26gSaturated Fat: 12gCholesterol: 135mgSodium: 520mgPotassium: 1120mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 95mgCalcium: 60mgIron: 3.2mg

Notes

  • Lemon Variation: Add zest and juice of 1 lemon to the garlic butter for a Mediterranean spin.
  • Honey Garlic: Stir in 2 tbsp honey into the butter mixture for sweetness.
  • Spicy Kick: Mix in red pepper flakes for extra heat.
  • Keto/Low-Carb: Swap potatoes for cauliflower or radishes.
  • Slow Cooker Option: Combine ingredients with 1/4 cup broth, cook low 4 hrs. Thicken sauce before serving.
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